Wednesday, 10 February 2010

Irish Cottage Pie

Serves 4

500g minced beef
2 onions, finely chopped
1 large carrot, diced
1 dessertspoon flour
300ml hot beef stock
1 tbsp tomato puree
Oil for frying
1/2 tsp ground nutmeg
1 tbsp finely chopped Thyme
1 tbsp chopped Parsley
Salt and pepper

For the potatoes

1 kg potatoes, Desiree are good for mashing
2 leeks, washed trimmed and finely chopped
40g butter
Salt and pepper

Heat the oil and fry the onions over a moderate heat until they are soft then add the diced carrot and minced beef, cook for about 8 minutes, stirring until the beef is browned. Season with salt and pepper and add the spice and herbs. Stir in the flour then the tomato puree and hot stock. Simmer gently for 45 minutes.

Boil the potatoes in salted water until tender, meanwhile cook the leeks in butter.
Drain the potatoes and mash them, stir in the leeks along with the butter they were cooked in.

Preheat the oven to 200C/ 400F/ Gas 6

Put the minced beef into an ovenproof dish and top with the potato mixture. Bake in the oven for 25 minutes.

Serve with fresh vegetables.

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